Ingredients

　　10 gingersnaps

　　One 3-ounce package cream cheese, at room temperature

　　1 tablespoon mayonnaise

　　8 canned pear halves, drained

　　Chilled crisp lettuce

　　Crush the gingersnaps to very fine crumbs. The easy way to do this is to put them in a plastic bag and crush them with a rolling pin. Put the cookie crumbs in a bowl, add the cream cheese and mayonnaise, and mix well. Place the pear halves on a bed of lettuce and fill the hollows with the cream cheese mixture.

　　Paula Deen's Kitchen Classics